Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.

Jan 14, 2022 · Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to Roman times.

Feb 25, 2021 · How to Make Garum, Fermentation School Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is …

In the opulent courts of the Roman Empire, where the cuisine was as varied and vast as the empire itself, a unique condiment reigned supreme: garum. This fermented fish sauce, an intriguing blend of the humble and the exotic, held an unparalleled culinary and cultural status in …

From Pompeii to modern laboratories, scholars are working to recreate garum, a sauce made from decaying fish that delighted ancient Rome

Nov 27, 2020 · Garum is a fermented fish sauce used to enhance the flavor in a wide variety of classic Roman dishes. It became popular with the Roman elites as well as with regular people, and its popularity spread throughout the Mediterranean.

May 11, 2020 · If it comes to flavour, Romans really loved the salty smelly fermented fish sauce garum or liquamen. Garum was the most popular seasoning in Roman Antiquity. A lot has been preserved from the ancient Romans, but unfortunately, flavours and smells have not.

Jan 18, 2018 · To start, there might be pork with garum, followed by fish with garum, and to wash it down: wine with . . . yes, garum! So what was this essential sauce that enhanced so many Roman dishes?

Oct 19, 2022 · Garum is similar to Asian fish sauces though less salty. Its closest modern-day kin might be Worcestershire sauce or colatura di alici, the Italian aged anchovy sauce.

May 21, 2021 · Garum is a fantastic example of an ingredient which has been around for centuries yet is still evolving and being used by chefs in contemporary restaurants to this day. If you’re a keen fermenter looking to up your umami game in the kitchen, why not try experimenting with your own garums?